quick dinner ideas
I finally have gotten the boyfriend to learn that rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash. I am sure you have seen a variety of recipes out there, but there is a theme to this particular recipe, simpler is better.
Yes you can apply dry rubs, marinate a steak for hours upon hours, but this little trick will make the next rib eye steak you make taste superb and lovely.
- Rib eye steak 1 inch thick per person
- kosher salt and fresh cracked pepper (fresh cracked pepper a must)
- white or brown sugar
- olive oil
- butter (yes the real McCoy)
- grill pan – I have a grill pan than has raised ribs to leave nice marks on the steaks which I can use inside my kitchen
- If cooking inside, make sure you have adequate ventilation
- Working timer – you will be broiling 3 and a half minutes per side for medium rare steaks
- 1 large onion and bell pepper (optional)
- You really want to have your broiler, grill, grill pan preheated for at least five minutes so that you will create an excellent sear to keep in the juices.
- You will let the steak ‘rest’ – by pulling it off the heat once done for five to eight minutes, and placing it on a plate without cutting into it.
- Take steaks out of the refrigerator, unwrap them and place them on a large plate. You want to leave them out of the refrigerator for one hour to allow them to get the chill off of them.
- I start the heat under my grill pan about 7 minutes before I am about to cook the steak.
- Sprinkler about a half a teaspoon of sugar on each side of the steaks, add good amount of salt and a large amount of freshly cracked pepper.
- Drizzle a little olive oil on one side and place steak on grill with coated olive sided steak down onto grill.
- Start timer for 4 minutes. After two minutes, using tongs, pick up steak and rotate 45-90 degrees so you get nice marks on that one side.
- Drizzle a little more olive oil on the side you didn’t and turn steak over when 4 minutes is up.
- Allow to cook for 4 minutes and take off steak and place onto platter.
- Take a teaspoon of butter and place it onto steak to melt while the steak is still hot.
- While steak is resting, put onion and pepper slices onto grill. Sprinkle with a little salt and pepper and olive oil. Add a little sugar to the onions. Allow to grill for at least 3-5 minutes on one side then turn.
- By the time the veggies are done, you can simply put them on top of the steak and serve.
If you should find these on sale, by all means take advantage of these easy to make, quick grilling steaks. I prefer them with the bone still in, the marbling allows for a moist and tender steak that makes you feel like a million bucks – serve them up with crisp blanched greenbeans and with the grilled onions and peppers, you will have created yourself a fine meal.
My take on an old favorite includes the use of at least three different cheeses (Brie, Goat, and Parmesan) which really makes a huge difference, along with the crispy bacon and ham along with caramelized onions. It’s also light and fluffy! Oh My! I cheat on occasion with a pre-made pastry dough when I am in a hurry. When I have left over ham, along with making the inevitable split pea soup, I usually make one of these quiches…And from the picture, you now know what size of piece of quiche I took…yum, it’s still warm and delicious as I take another bite!! And no, you can’t have a piece of mine – go on and make your own!
- I love bacon and ham, and who doesn’t love this combined with cheeses…I do not use half-n-half but whole milk…(as if that was going to help with lessoning the calorie count!) lol
- 5 thick slices on bacon diced
- 1 cup of diced (Bodacious) Baked Ham that maybe left over in fridge.
- 1 large onion diced
- 4 jumbo eggs or 5 large eggs
- 1-1/2 cups of three cheeses – I use up whatever is left over before it goes into a downward spiral of unidentifiable cheese – This time I chose brie, parmesan freshly grated, fresh mozzarella cut up and crumbled goat cheeses.
- 2-1/2 tablespoons of flour
- 2 tablespoons freshly minced green scallions or chives
- 1/2 teaspoon of nutmeg in addition to
- 3 or 4 shakes of nutmeg
- 1 teaspoon freshly ground pepper
- Salt is really not needed due to the bacon and ham
- 1 tablespoon olive oil
- 1 pastry shell uncooked and chilled.
- ***Equipment Needed:
- Large skillet, one working oven at 350 degrees, several bowls, cookie sheet
- Take eggs out of refrigerator and let come to room temperature.
- In cold skillet, add olive oil and diced bacon and turn heat onto medium.
- With spoon, stir on occasion to let bacon crisp all over, tis better to allow bacon to cook slowly versus too quick and smoke up the house. Less bacon shrinkage too. (who knew?!?)
- Remove cooked bacon and put in cut up ham and onions into remaining bacon fat. Cook till onions are translucent and starts to become caramelized.
- While ham and onions are cooking, crack eggs and place into one bowl. Whisk eggs till smooth, add milk, salt and pepper and 1/2 teaspoon of nutmeg. Stir till well combined and set aside.
- Grate and cut up your cheeses and place into a second bowl. Stir cheese till combined then add flour, stirring till flour coats the cheese.
- Return to skillet, and with slotted spoon, drain out caramelized onions and cooked ham. Drain on paper towels and add bacon. Let cool for five minutes.
- Mix bacon mixture into cheese mixture and stir till well combined.
- Pour this mixture into unbaked pie shell.
- Place pie shell onto cookie sheet.
- Pour egg mixture into pie shell over the bacon mixture.
- Add a couple of shakes of ground nutmeg to top along with freshly minced scallions on top of unbaked quiche.
- Carefully, place cookie sheet with quiche sitting on top, into the oven and let bake for 45 minutes at 350 degrees.
- Check if done when taking knife and inserting it, the knife comes out clean.
- Let quiche sit for 20 minutes before serving allowing it to finish “setting up”, serve with fresh mixed salad greens and or warm and toasty soup for a perfect luncheon.
- PS, I said to heck with the 20 minutes, and sliced me up a piece immediately – thinking about going for naughty seconds.